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Friday, August 26, 2011

Italian Chicken & Bird’s Eye Vegetable Risotto

Happy Friday! I can’t believe how quickly this month is flying by! I also cannot believe my birthday is in a week!

I was excited when my package of Bird’s Eye Chef Favorites (disclaimer: I received these products for free as part of the Foodbuzz Tastemaker Program)! I knew I could use these to make some quick and easy dinners. On Wednesday night, I decided to try out the Primavera Vegetable Risotto:

To make it a meal, I cooked up some “Italian” chicken breasts. I simply ground garlic & herb seasoning on top of chicken breasts and then topped them with a little cheese.

I baked the chicken up in the oven at 375 degrees F until cooked through. I cooked the risotto according to the package directions and then added the chicken. The result:

Josh and I both loved the creaminess of the risotto, we only wished there was more of it!. Thanks FoodBuzz & Bird’s Eye!

What are you up to this weekend? We have dinner plans tonight & have a wine and appetizer party on Saturday night. I’m hoping to get a run in today and maybe a class tomorrow??